There are desserts, and then there are moments—the kind that turn a regular dinner into something memorable. This three-tier pavlova tiramisu is exactly that. It’s where the elegance of crisp, melt-in-your-mouth meringue meets the bold, creamy comfort of tiramisu. With layers of espresso-soaked richness and soft mascarpone cream, this dessert feels indulgent but never heavy. Best of all? It looks impressive without requiring pastry-chef-level skills. Whether you’re hosting a special occasion or just treating yourself on a cozy weekend, this recipe is a delicious way to celebrate the simple magic of coffee and cream.
Ingredients
- 6 large egg whites (room temperature)
- 1 ½ cups granulated sugar
- 1 teaspoon cream of tartar (or 1 teaspoon white vinegar)
- 1 cup freshly brewed espresso or strong coffee (cooled)
- 10–12 ladyfingers (optional, for added texture)
- 1 pound mascarpone cheese (softened)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder (for dusting)
- A pinch of salt
Directions
Prepare the meringue layers
- Preheat your oven to 250°F (120°C).
- Line three baking sheets with parchment paper. Draw an 8-inch circle on each sheet as a guide.
- In a clean bowl, whisk egg whites on medium speed until frothy. Add cream of tartar (or vinegar) and a pinch of salt.
- Gradually add granulated sugar, continuing to whip until glossy, stiff peaks form (about 5–7 minutes).
Bake the meringues
- Spoon or pipe the meringue onto your circle outlines, smoothing the surface.
- Bake for about 90 minutes, then turn off the oven.
- Leave the meringues inside the oven for an additional 30 minutes to cool and crisp up.
Make the coffee soak (optional)
- If using ladyfingers, pour cooled espresso into a shallow dish.
- Dip ladyfingers briefly on each side and set them aside. Skip this step if you prefer just the meringue layers.
Prepare the mascarpone cream
- In a mixing bowl, beat mascarpone cheese until smooth.
- In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
- Gently fold the whipped cream into the mascarpone. Add two tablespoons of espresso for an extra coffee kick, if desired.
Layer it all together
- Place the first meringue disc on a serving plate. Spread a third of the mascarpone cream on top.
- If you’re including ladyfingers, arrange a few soaked pieces over the cream.
- Repeat with the second and third meringue discs, finishing with the remaining cream on top.
Finish with a flourish
- Dust the top layer generously with cocoa powder.
- Chill the entire dessert for at least an hour before slicing to let the flavors meld.
Tips & variations
- Consider adding grated chocolate or chocolate chips between layers for a more intense flavor.
- Swap mascarpone for cream cheese if you’re in a pinch, noting the taste will be tangier.
- Boost the coffee profile by brushing each meringue layer lightly with cooled espresso.
- Stir in a splash of coffee liqueur or rum to the cream if you want a boozy twist.
Nutrition facts
Below is an approximate breakdown for one slice (serves 10):
| Component | Amount |
|---|---|
| Calories | ~300 |
| Carbohydrates (g) | ~45 |
| Protein (g) | ~5 |
| Fat (g) | ~12 |
| Saturated Fat (g) | ~7 |
| Sodium (mg) | ~80 |
Keep in mind that these numbers can change based on specific ingredients and portion sizes.
Final thoughts
When you combine the sweetness of pavlova with the bold flavor of espresso and luscious mascarpone, magic happens. This layered dessert is ideal for special occasions, but it’s also a fun weekend project if you’re craving something indulgent. Once you master the basics, feel free to get creative with extra add-ins or toppings to suit your taste.
Frequently asked questions (FAQs)
-
Can I use instant coffee instead of espresso?
Absolutely. Just make sure it’s strong enough to deliver that bold coffee flavor. -
What if my meringue cracks?
Don’t worry—tiramisu-style desserts are quite forgiving. You can cover minor cracks with cream, and it still looks (and tastes) fantastic. -
Can I make it ahead?
Yes. In fact, making it the night before allows the flavors to mingle, which usually tastes even better the next day. -
Is there a no-bake version?
You can skip making the meringue from scratch and use store-bought pavlova bases if that’s easier, though homemade adds an extra touch of freshness.
Three-tier pavlova tiramisu recipe Recipe
10
servings30
minutes40
minutes300
kcalIngredients
6 large egg whites (room temperature)
1 1/2 cups granulated sugar
1 teaspoon cream of tartar (or 1 teaspoon white vinegar)
1 cup freshly brewed espresso or strong coffee (cooled)
10 – 12 ladyfingers (optional, for added texture)
1 pound mascarpone cheese (softened)
1 cup heavy cream
1/2 cup powdered sugar
1 tablespoon unsweetened cocoa powder (for dusting)
A pinch of salt
Directions
- Prepare the meringue layers
- Preheat your oven to 250°F (120°C).
- Line three baking sheets with parchment paper. Draw an 8-inch circle on each sheet as a guide.
- In a clean bowl, whisk egg whites on medium speed until frothy. Add cream of tartar (or vinegar) and a pinch of salt.
- Gradually add granulated sugar, continuing to whip until glossy, stiff peaks form (about 5–7 minutes).
- Bake the meringues
- Spoon or pipe the meringue onto your circle outlines, smoothing the surface.
- Bake for about 90 minutes, then turn off the oven.
- Leave the meringues inside the oven for an additional 30 minutes to cool and crisp up.
- Make the coffee soak (optional)
- If using ladyfingers, pour cooled espresso into a shallow dish.
- Dip ladyfingers briefly on each side and set them aside. Skip this step if you prefer just the meringue layers.
- Prepare the mascarpone cream
- In a mixing bowl, beat mascarpone cheese until smooth.
- In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
- Gently fold the whipped cream into the mascarpone. Add two tablespoons of espresso for an extra coffee kick, if desired.
- Layer it all together
- Place the first meringue disc on a serving plate. Spread a third of the mascarpone cream on top.
- If you’re including ladyfingers, arrange a few soaked pieces over the cream.
- Repeat with the second and third meringue discs, finishing with the remaining cream on top.
- Finish with a flourish
- Dust the top layer generously with cocoa powder.
- Chill the entire dessert for at least an hour before slicing to let the flavors meld.
Notes
- – Consider adding grated chocolate or chocolate chips between layers for a more intense flavor.
– Swap mascarpone for cream cheese if you’re in a pinch, noting the taste will be tangier.
– Boost the coffee profile by brushing each meringue layer lightly with cooled espresso.
– Stir in a splash of coffee liqueur or rum to the cream if you want a boozy twist.
